A good cutting board is an essential kitchen tool for chopping, dicing and mincing. They also protect countertops and other surfaces from damage during food preparation and serve as a convenient way to prevent cross-contamination.
Maple boards are hard, resist dents and have a close grain pattern that prevents deep knife marks. They are less porous than most woods and can be easily sanitized.
Size
While small boards may be fine for slicing cheese or garnishes, they’re not ideal for meat carving. Too much time on a small board creates deep knife marks and traps moisture, giving bacteria a perfect home. This is why many experts recommend a 20-inch by 14-inch board. The larger dimensions also make it easy to hold a midsize turkey or 5 lb roast.
The material a board is made from is also important. Both custom knife makers Geoff Feder of Feder Knives and Nils Wessel of Brooklyn Butcher Block advise against boards made from glass or ceramic because they’ll damage knives. They’re also both against wood composites, which can dull knives over time. For durability, look for a solid-core board that’s constructed with hardwood like maple or teak. Some models have rubber feet, which help with stability but can interfere with the flow of air, causing the board to move around during use. They are a good choice for professional kitchens but not at home.
Material
The material your cutting board is made from plays a role in its ability to hold up to your knives and to keep bacteria away. You want to avoid cutting boards that have been treated with chemicals that can release toxins into your food. Look for nontoxic woods like maple, walnut and cherry, as well as bamboo with small-pored grains that are less prone to absorbing moisture and inhibiting the growth of harmful bacteria.
Plastic cutting boards are often dishwasher-safe and easy to clean, but they can develop deep knife grooves over time that harbor harmful pathogens. You can minimize this risk by ensuring that your plastic boards are properly cleaned and sanitized between uses. Some plastic cutting boards are also available in colored varieties, which can help you distinguish between different types of foods to reduce cross-contamination risks.
Teak is a popular choice for wooden cutting boards because it resists moisture and stays strong over time, but you’ll want to ensure that your teak is sustainably harvested through environmentally friendly practices.
Texture
A solid wooden chopping board is a classic look. Look for one made of a durable hardwood, such as maple or acacia. Acacia is less porous than some other woods, reducing the chance of bacteria growth. It also resists warping and splitting over time.
Other common woods used for cutting boards include walnut, beech, and teak. Choose a natural-colored board to blend well with your kitchen décor, or opt for a dark wood that will age to a beautiful rich color over time.
The texture of the grain on a wood cutting board is important. A close-grained board will prevent deep knife marks, while a wide-grained board is more likely to show knife scratches and isn’t recommended for use with knives.
Design
A safe cutting board comes into direct contact with raw meats, vegetables, fruits, and other ingredients. Unsafe cutting boards can become breeding grounds for harmful bacteria that can cause foodborne illnesses, leading to discomfort and even hospitalization in some cases.
Many chefs prefer wood cutting boards. Several types are available, including maple (a popular choice due to its Janka hardness rating) and acacia, which is fairly durable and resists deep knife scratches. However, some acacia varieties have been coated with chemicals that make it toxic to touch, and you should only choose wood from a tree that grows quickly and is sustainably harvested.
Plastic cutting boards are also a good option. Often called PE or HDPE, they can withstand harsher cleaning solutions and longer soaking times than wood boards, while also being dishwasher safe. Some are even molded to provide grips and prevent damage to knives. They can also come in a variety of colors, allowing you to use them to color-code your kitchen to prevent cross-contamination.